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Sunny Lemon-Raspberry Muffins
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Prep Time:
15 minutes
Total Time:
35 minutes
Upgrade your muffin game with Betty Crocker's Weight Loss Cookbook recipe - a guilt-free delight made with fat-free ingredients and whole-grain cereal for a healthy alternative!
Ingredients:
  • 1 egg or 1/4 cup fat-free egg product
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups Whole Grain Total® cereal, slightly crushed (1 cup)
  • 1/3 cup sugar
  • 1/4 cup fat-free (skim) milk
  • 1/4 cup canola or soybean oil
  • 1 tablespoon grated lemon peel
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 container (6 oz) Yoplait® original yogurt lemon burst
  • 1/2 cup fresh or frozen (partially thawed) raspberries
Instructions:
  • Preheat your oven to 400°F and place paper baking cups in 10 regular-size muffin cups.
  • In a large bowl, lightly beat the egg. Mix in all ingredients except for raspberries until just moistened; then gently fold in the raspberries. Distribute batter evenly into muffin cups.
  • Bake until beautifully golden brown, then promptly remove from pan.

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